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Hung curd or hung yogurt

By: eknazar.com
Region: Indian
Dish:Vegetarian - Others
Time to Prepare: 5 hrs


4.5 cups dahi (curd made from 1 litre milk), about 1.125 kg or 1.125 litre
1 deep bowl
1 strainer or seive
1 muslin cloth or cheese cloth or kitchen cotton napkin or towel
1 heavy weight bowl, pan or lid


you need four things - 1 bowl, 1 strainer or seive, 1 muslin cloth or cheese cloth and 1 heavy weight bowl, pan or lid. instead of muslin you can also use a cotton kitchen napkin. first line the strainer on a bowl.
then line a muslin on the strainer.
pour the fresh curd. bring the four edges of the muslin together and tie one edge tightly around the rest.
gently press and you will see the whey dripping.
now place a heavy bowl or lid or tray on the tied muslin.
now keep the whole thing in the fridge for 4 to 5 hours or overnight.
after the required amount of time kept in the fridge, you will get a creamy hung curd.
use the collected whey in chapati dough and in pulaos or gravies. but do note that in chapati, the curd like flavor and taste is not felt. but in gravies, rice and pulao you will get the taste.
use the hung curd immediately for any recipe or keep in the fridge to be used later.


hung curd is simply curd whose whose whey has been drained completely. hung curd is used in some indian recipes like for the marination of paneer tikka or any tikka. its also used to make thick raitas, dips and even chutneys. dahi kababs and shrikhand are two unique indian recipes which has hung curd as the most important ingredient. hung curd is also called as chakka in marathi language.

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